Fresh Avocado Egg Salad Bowl
A bright, creamy, protein-packed bowl made with ripe avocado, perfectly boiled eggs, crisp vegetables, and a zesty lemon-herb dressing. This dish takes only 15 minutes, needs minimal ingredients, and works for breakfast, lunch, or a light dinner. It’s naturally gluten-free, nutrient-dense, and incredibly satisfying.
Total Time
Prep time: 10 minutes
Cook time: 10 minutes (boiling eggs)
Total time: ~15 minutes if you already have boiled eggs, or 20 minutes if starting from raw
Servings
2 bowls
Ingredients
For the Bowl
4 large eggs
1 large ripe avocado
1 cup cherry tomatoes, halved
½ small red onion, finely chopped
½ cucumber, diced
1 cup fresh baby spinach or mixed greens
2 tablespoons fresh cilantro or parsley (optional)
Salt and black pepper, to taste
½ teaspoon paprika or chili flakes (optional)
Lemon-Herb Dressing (Optional but recommended)
2 tablespoons olive oil
1 tablespoon lemon juice (or lime)
½ teaspoon Dijon mustard (optional)
½ garlic clove, grated
Salt & pepper to taste
Instructions
1. Boil the Eggs
Place eggs in a pot and cover with water.
Bring to a boil, then reduce to medium heat and simmer 9–10 minutes.
Transfer eggs to ice water for 2 minutes.
Peel and chop into bite-sized pieces.
2. Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash lightly with a fork—leave some chunks.
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Season with a pinch of salt, pepper, and a squeeze of lemon to keep it fresh.
3. Mix the Veggies
In a large bowl, combine:
Tomatoes
Onion
Cucumber
Greens
Herbs
Toss lightly.
4. Add Eggs & Avocado
Add the chopped eggs into the bowl.
Spoon the mashed avocado on top and gently fold everything together.
Adjust salt, pepper, or add paprika/chili flakes for heat.
5. Add Dressing
Whisk all dressing ingredients in a small bowl and drizzle over the salad.
Toss gently to combine.
6. Serve
Serve immediately in bowls.
Top with extra greens, seeds, or a drizzle of olive oil if desired.
Optional Add-Ins
1 tbsp chia or pumpkin seeds
Shredded carrots
Pickled onions
Crumbled feta
Quinoa or brown rice for a fuller meal
Storage
Best eaten fresh because avocado browns.
If storing, add extra lemon and seal tightly in a container.
Keeps for up to 12 hours in the refrigerator.
Nutrition (Approx per serving)
Calories: 380–450
Protein: 17–20g
Carbs: 12–15g
Fat: 28–32g (healthy fats from avocado & olive oil)
Frequently Asked Questions
1. Can I make this ahead of time?
Yes—prep everything except the avocado. Add avocado right before eating to prevent browning.
2. How do I keep the avocado from turning brown?
Mix with lemon or lime juice and store in an airtight container.
3. Can I replace eggs?
Yes—use chickpeas, tofu cubes, or cooked chicken.
4. Is this keto-friendly?
Yes—it’s low-carb and high in healthy fats.
5. Can I make it spicy?
Add chili flakes, jalapeños, or a dash of sriracha.
6. Can I use Greek yogurt instead of dressing?
Absolutely—mix 2 tbsp Greek yogurt with lemon, salt, and pepper for a creamy version.